Chocolate Meringue Pie
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping. Pick up a crust at the store, or bake Our Favorite Pie Crust. Spread the meringue to the crust's edge so that it seals and doesn't shrink.
- Total Time:
- Servings: 8
Source: Everyday Food, April 2008
- One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 can (12 ounces) evaporated whole milk
- 3 large eggs, separated
- 3 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon pure vanilla extract
Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.